Browned-Butter Sandwich Spritz |
|
 |
Prep Time: 50 Minutes Cook Time: 10 Minutes |
Ready In: 60 Minutes Servings: 36 |
|
A heavenly sweet maple filling makes these scrumptious spritz cookies a little different. You can count on them to come out buttery and tender. They're almost too pretty to eat. Ingredients:
1 cup plus 2 tablespoons butter, cubed |
1-1/4 cups confectioners' sugar, divided |
1 egg |
1 egg yolk |
2 teaspoons vanilla extract |
2-1/4 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 cup maple syrup |
Directions:
1. In a small heavy saucepan, cook and stir butter over medium heat for 8-10 minutes or until golden brown. Transfer to a small bowl; refrigerate until firm, about 1 hour.
2. Set aside 2 tablespoons browned butter for filling. In a large bowl, beat 1/2 cup confectioners' sugar and remaining browned butter until smooth. Beat in the egg, yolk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
3. Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto parchment paper-lined baking sheets. Bake at 375° for 8-9 minutes or until set (do not brown). Remove to wire racks to cool.
4. In a small heavy saucepan, bring syrup to a boil. Cool slightly. Whisk in remaining confectioners' sugar until smooth. Beat reserved browned butter until light and fluffy. Beat in syrup mixture until smooth.
5. Spread 1 teaspoon filling over the bottom of half of the cookies. Top with remaining cookies. Yield: about 3 dozen.
|
|